When it comes to grilling shrimp, bigger is always better. Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a distinct flavor to the shrimp and acts as a heat buffer, helping to prevent them from overcooking. Here, I’ve made two different seasonings for the shrimp, one with thyme, rosemary and jerk spice, the other a classic garlic and herb mix.
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